Drink Pinotage On International Pinotage Day Drink Pinotage On International Pinotage Day {{article.article.images.featured.caption}} Opinions expressed by Forbes Contributors are their own. Full Bio The author is a Forbes contributor. The opinions expressed are those of the writer. Loading ... Loading ... This story appears in the {{article.article.magazine.pretty_date}} issue of {{article.article.magazine.pubName}}. Subscribe October 10, 2015, is the International Pinotage Day , so if you have not tasted this wine grape variety before this is a good time to do it. If you are already familiar with Pinotage, then why not just take the opportunity and celebrate a bit extra with a few glasses of Pinotage? It is an unusual vine variety from South Africa. Pinotage is one of these varieties that are almost only grown in one single country. In the case of Pinotage the only country where you will find it is in South Africa. It is also unusual in that it is a very recent grape variety. It is not an ancient domestic variety. In fact, Pinotage was created by Abraham Izak Perold in 1925.

He was professor of viticulture at the Stellenbosch University. He made a crossing of the two French varieties Cinsault and Pinot Noir. At the time Cinsault (or Cinsaut) was sometimes called Hermitage so the name of the crossing became Pinotage. His aim was no doubt to combine the prestigious qualities of the Pinot Noir from Burgundy with the heat resistant and productive Cinsaut. Vineyard landscape in South Africa, Franschhoek, copyright BKWine Photography But the professor left his job at the University shortly after making the crossing and the grape was forgotten and almost disappeared until some ten years later when a student found a few abandoned plants in the old over-grown garden of the professor. The first wine made from Pinotage was produced in 1941. Today Pinotage is an emblematic grape of South Africa. Few, if any, other countries grow Pinotage. It is a grape that has been often misunderstood and that certainly merits more attention than what it gets today. It is sometimes criticised for having a smoked or burned (or Bakelite) character. Personally I have rarely found that in any Pinotage wines that I have tasted.

Perhaps some of them have a certain smokiness but no more than, for example, barrel aged Syrah from the Rhone valley or oak aged modern style Bordeaux wines have. I wonder if this “smokiness” of Pinotage is one of these urban myths that exist in the wine world? Or perhaps it is something that exists in the cheapest of the cheapest versions of them sold in bulk or in bag-in-box. Well, if that is the case, then all you have to do is to avoid those and instead go for the better examples sold in bottle, of which there are many. The Dornier winery in Stellenbosch, South Africa, copyright BKWine Photography In France, where I live, we don’t get many Pinotage wines from South Africa unfortunately so I have mainly tasted them on our wine tours to the South African wine country where I have certainly come across some very impressive examples. Many wineries are proud to show their Pinotage wines. wine.co.za | wine producer | Diemersfontein Wine and Country Estate taste Due to a huge system crash at mWeb / IS - our data provider - the wine.co.za system is currently unstable...

our apologies Diemersfontein Wine and Country Estate +27.218645050 Please note that we use cookies to ensure you are a human, but cookies are disabled in your browser. You will not be able to send an email until you enable them. view map Diemersfontein is known for its beauty, informal elegance, and grace - an idyllic wine estate only 45 minutes drive from Cape Town and is situated near the Cape&amp;amp;#39;s famous Wine Routes. We warmly invite you to share with us the tranquil spirit of Diemersfontein - whether you are conferencing here, marrying here, staying for a few days of leisure (or even permanently) - or taking some of it home in a bottle! 2017 SA Wine & Cellar Classifications confirm who's (still) on top form 13 January 2017 Based on the best track records in 28 local and international forums for the assessment of wine quality and interest ...

latest videos White Wine on Tap 4 March 2017 to 4 March 2017 White wine on Tap celebrates summer, sun and fun whilst getting to know our estate wines a little bit better! photo albums Apricots, orange peel, citrus and biscuit followed by rich mouth feel with lingering marmalade aftertaste. Food Suggestion: A concentrated wine to be enjoyed with smoked pork neck, risotto or Thai dishes. Viognier alc: 14.5 RS: 1.9 pH: 3.58 White On the nose plums and blueberries with sweet vanilla undertones followed by soft mouth filling tannin. Food Suggestion: This wine lends itself to rich lamb casseroles and gentle Malay type curries. Pinotage alc: 14.0 RS: 2.4 pH: 3.58 Red On the nose raspberry and plums with undertones of tobacco with hints of vanilla on the palate followed with supple tannins. Food Suggestion: Enjoy this wine with fine meat dishes like, duck breast and maple syrup, pork and honey mustard, and of course good company.

Malbec alc: 14.0 RS: 2.8 pH: 3.59 Red Diemersfontein Pinotage 2014 On the nose distinct coffee, rich dark chocolate and baked plums. The ripe subtle tannins create a wine to be drunk very young. Food Suggestion: This unique style of Pinotage is a perfect accompaniment to salmon, roast venison and even chocolate mousse. Pinotage alc: 14.0 RS: 2.1 pH: 3.61 Red A combination of sour cherry, vanilla, spice and violets that follow through on the palate with sweet fruit and full body finish. Shiraz alc: 14.0 RS: 3.54 pH: 3.49 Red Intense cassis and cloves, with a touch of dried herbs and vanilla. On the palate intense blue berry and sour cherry followed by firm tannins but juicy aftertaste. Food Suggestion: Enjoy this wine with full flavoured meaty casseroles, herb crusted rack of lamb, hearty winter soups and char-grilled meats.

Cabernet Sauvignon alc: 14.0 RS: 2.0 pH: 3.47 Red Delicious ripe red berries with undertones of spice and oak delivers a wine with a soft finish. Food Suggestion: Best served with beef bourguignon, roast duck and even fresh grilled tuna. Merlot alc: 14.0 RS: 3.3 pH: 3.56 Red Fresh tropical fruit and pineapple with hints of citrus followed by a bright acidity on the palate that makes for a refreshing aperitif styled wine. Chenin Blanc alc: 13.0 RS: 1.98 pH: 3.34 White An unwooded Chenin Blanc with a pale lemon colour, a bouquet of pineapple and passion fruit with a full rich taste followed by good acidity giving the wine balance and a lingering after taste. Chenin Blanc alc: 13.5 RS: 1.6 pH: 3.27 White Red berries and spicy. Ripe fruit and firm tannins create a wine to be drunk young and cellar for another 2 years.

Merlot alc: 14.0 RS: 2.7 pH: 3.48 Red A combination of red fruit and blackcurrant rich aromas with a touch of cloves and spice on the nose. The fruit richness follows onto the palate with soft tannin for early consumption. Merlot alc: 14.0 RS: 2.9 pH: 3.59 Red Fresh tropical fruit and pineapple with hints of citrus followed by a bright acidity on the palate that makes for a refreshing aperitif styled wine. Chenin Blanc alc: 13.0 RS: 1.98 pH: 3.34 White Our Ranges We started with our own cellar in 2001. We are proud to be amongst the several cellars in Wellington that are making waves in the wine industry. Our commitment is to "Wine of Origin - Wellington". We grow approximately 70% of our grapes on our own Estate on soils that have been described as within "the top 5% soil quality in the land". The remainder of the grapes comes from other Wellington vineyards.

2017 SA Wine & Cellar Classifications confirm who's (still) on top form Based on the best track records in 28 local and international forums for the assessment of wine quality and interest value over the past 10 years, the South African Wine & Cellar Classifications celebrate the country's leading outfits - those who are regularly on top form, their product judged top-notch again and again, year after year. 13 January 2017 The top participants in the Winetech Study Groups for cellar workers were just announced, and stand the chance to be honoured as the 2016 SA Cellar Worker of the Year. 15 September 2016 The International Wine & Spirit Competition’s expert judges, along with our award winning operations team have been hard at work sipping, swirling, sniffing and scoring and the final results for South Africa & South America are now available.

6 September 2016 Under R100 wines CWA tasting delivers on promise “Winemakers have a few things to keep in mind when producing a lower cost wine,” says Yonder Hill Wines winemaker Abe Beukes at a recent tasting held to choose six wines to serve in the Cape Wine Academy wine theatre at this year’s Capegate Wine Fest, which takes place on 26 and 27 August. 10 August 2016 Wellington named top wine district for the second time The Mutual & Federal Agri Wellington Wine Route is only the second wine producing region to be named the Novare Trophy for SA Terroir Top Area twice. The first time was with the inception of this award in 2010 and this year for the second time. 2 August 2016 This year, the seventh annual Mutual & Federal Agri Wellington Wine Route “Quest for the Best” was celebrated with an awards luncheon at Douglas Green in Wellington on Friday 29 July.

1 August 2016 "We Love Wine" returns to Capegate in August Wine lovers can look forward to an even bigger and better We Love Wine Festival at Cape Gate Shopping Centre on Friday, 26 August from 17h00-21h00 and Saturday, 27 August from 12h00-18h00. A good mix of well-known producers as well as smaller boutique and family-owned wineries will give northern suburbs vino’s a taste of the best of South Africa’s winelands in one venue. 22 July 2016 Wellington is home to Sedgewick’s, the largest Whiskey distiller in South Africa. The Valley is located roughly 45 kilometres from the blinding bustle of Cape Town, and about 40 kilometres from Franschhoek’s gourmet delights. 27 June 2016 The Grand Wines Collection The South African Wine Index (SAWi) was established with the aim of setting a quality benchmark for South African Wines. The value of SAWi’s multi-year wine performance adjudication process has earned it official recognition as a definitive measure of a given wine’s quality, irrespective of vintage.

22 June 2016 South African Wine Index (SAWi) Wine,Trade Wine Lovers Rejoice - Pinotage-On-Tap 2016 dates & bands revealed South Africa’s most famous Pinotage festival series the annual Diemersfontein Pinotage-on-Tap (POT) festivals once again invite Pinotage lovers to indulge in Diemersfontein’s Original Coffee-Chocolate Pinotage, flowing straight from the barrel, coupled with delectable food and live local entertainment, at three picturesque locations in Johannesburg, Durban and Cape Town. 15 June 2016 Revisiting South Africa's Pinotage - Decanter Decanter 0shares 0shares Many wine lovers treat Pinotage with a degree of scepticism – if not outright disdain. A decade ago they’d have been right to, but today’s crop is worthy of a fresh look, says Christian Eedes South Africa doesn’t have a single ‘icon’ wine. One that is recognised and sought after the world over. At last not yet. But could South Africa’s Pinotage be its first icon wine?

Johann Krige, owner of Stellenbosch winery Kanonkop thinks so. ‘If Jesus had served Pinotage at The Last Supper, Judas wouldn’t have betrayed him,’ were his provocative words at the launch of his ultra-premium Pinotage in January. Kanonkop’s Black Label Pinotage 2006 was made from vines over half a century old and saw 100% new French oak. Only 1,000 bottles were released, initially priced at 1,000 Rand (US$91) a bottle. What Pinotage tastes like: Wines to change your mind Each bottle is individually numbered and labelled with a hologram to ensure authenticity, with buyers limited to 36 bottles per person. One of Krige’s motivations behind Black Label, though, is to kick-start the secondary market for South African wine, and to that end, sales are exclusively via two negociants who are given the mandate to buy back stock from willing sellers to sell on to parties prepared to pay a higher price. The maiden vintage sold out in a few days, and there was no delay on the 2007 either, released in September.

Rocky road This is just one indication of how far Pinotage has progressed. The variety was born in 1925, when Pinot Noir was crossed with Cinsault (then known as Hermitage) to give a wine with the nobility of the former and the profligacy of the latter. The first commercial bottling was by Lanzerac in Stellenbosch in 1959; it has had a chequered history ever since. The suggestion that Pinotage stands at the dawn of a golden era might come as a surprise to those who encountered it in the mid-1990s and were probably justified in not wanting much to do with it. After South Africa’s political transformation, its wine industry enjoyed a very receptive world market. Having not being exposed to Cape wine as a result of long-term sanctions, international consumers were curious to see what was on offer. With Pinotage being unique to the country, it seemed like this would be the variety that would allow producers to cash in. News: Kanonkop releases world’s most expensive Pinotage – again Alas things did not run as smoothly as they might have.

At entry level, greedy producers flooded the market with dull Pinotage, while at premium level, the variety proved difficult to work with. The critics did not hang back in passing judgment. Cue a grape in crisis. What were the specific issues? Anthony Hamilton Russell, co-owner of Walker Bay property Southern Right (and proprietor of Hamilton Russell Vineyards) is blunt, despairing of ‘the sad stage of sweet, soft, over-ripe, low acid, high pH, alcoholic wines’ made in the mid 1990s. The ‘democratisation of wine’ was in full swing and these wines were designed to please ‘less developed palates’, he says. Out went wines with ‘austerity, higher acids, tightness, vibrant tannins and hard-to-identify savoury characters’. In line with how global red wine styles evolved, the ‘90s saw producers working with riper grapes to achieve fruitier wines with less aggressive tannins. Fine in theory, but trouble lay ahead. Riper grapes meant wines with higher pH levels, and to make matters worse, Pinotage is a variety with unusually high malic acid content, making the process of malolactic fermentation fraught.

These factors made the average Pinotage in the late ’90s ‘a very favourable medium for bacterial growth’, as Kaapzicht winemaker Danie Steytler puts it. Micro-biological spoilage led to all sorts of undesirable characteristics in the final wine, including bitterness (associated with a bacterial by-product called acrolein reacting with tannins) and wild flavours and aromas (brettanomyces). In addition, the inherently high pH combined with winemakers adopting fashionable but misguided lower sulphur dioxide regimes, left the wines at risk of oxidation. Fixing the problems What was required was more careful management of the pH levels, done via the addition of tartaric acid (a common winemaking practice). ‘Getting your pH levels wrong is not a shortcoming of the variety but a winemaking mistake,’ says Abrie Beeslaar, winemaker at Kanonkop. Decanter travel guide: Franschhoek, South Africa There have been other improvements too: Pinotage’s notorious acetone aroma was found to be the product of too cool a fermentation; winemakers now ferment up to 30°C, says Christo Versfeld of Springfontein in Walker Bay.

Once it was appreciated that the variety’s thick skins made it prone to overextraction, hence arshness, more gentle extraction methods were introduced prior to and during fermentation. And as a further precaution against bacterial spoilage, sterile filtration is done before the wine goes into barrel. For those who still believe in the grape, the hard work is paying off. Steytler is a leading proponent: he was rewarded when his 2006 beat off competition from Malbecs, Grenaches and Carmeneres to win last year’s International Trophy at the Decanter World Wine Awards for the Best Single Varietal Over £10 wine. The accolade, said Steytler, ‘proves this grape can make world-class wines – if you respect it like a Cabernet, it will reward you in the same way.’ As for who drove the improvements, the Pinotage Association, a producer-driven body formed in 1995 to promote and advance the variety, deserves credit. The Top 10 Pinotage competition, launched in 1997 by the association, has done much to increase public awareness. Getting serious So where to from here?

If producers in the mid-1990s were unjustifiably cocky about just how wonderful Pinotage was, they are now more technically proficient and world-wise about marketing. ‘In the past 15 years, wines have come to be made a lot more for enjoyment and a lot less for contemplation,’ says Guy Webber of Stellenzicht in Stellenbosch. ‘Pinotage was made to be quirky. Now it’s being made to be compared to any other good wine on the international market. It’s a lot more friendly and a lot less of a South African oddity.’ First R1000 Pinotage released This might imply that modern Pinotage is very much in the fruit-forward, inelegant style stereotypically associated with New World wines, but there is very much an appreciation that finesse and complexity need to feature too. ‘We’ve moved away from thin, weedy wines with harsh tannins to wines with riper, more concentrated fruit,’ says Wynand Lategan of Lanzerac.

‘The next step, the holy grail, is balance: even better fruit expression, more subtle tannins and a more elegant finish.’ Hamilton Russell believes Pinotage is ‘not very appealing’ when it expresses merely basic varietal characters and needs a site where it goes beyond this – hence Walker Bay with its clay-rich soils which he believes give a ‘more refined, classical’ version of Pinotage. As new wine drinkers become more sophisticated, they will increasingly not settle for the more simple wines, he says. ‘When it comes to simplification and mass appeal, the New World has overplayed its hand,’ he says. Taste of terroir Regional typicity is intriguing: most of the top Pinotage performers come from Stellenbosch. The wines are typically rich and concentrated and it’s no coincidence this district has a high occurrence of old-vine Pinotage – half the grapes at Kanonkop, for instance, come from vineyards 40 years or more in age. In terms of flavour profile, Stellenbosch Pinotage typically displays black cherry, plum and blackcurrant fruit with firm tannins. Beeslaar reckons Stellenbosch is particularly suited to the variety.

‘We’re not too close to the ocean and not too inland. We get warm days and cool nights which allows for optimal flavour development.’ Regional profile: Franschhoek While Stellenbosch Pinotage is the benchmark, there is another emerging style that should not be overlooked – being more red-fruited, medium bodied and reminiscent of Pinot Noir. Such wines usually come from cooler, more maritime areas such as Walker Bay and it will be interesting to see if these gain a popular following in years to come. As for the ageworthiness of modern Pinotage, the jury is out. Some believe that as long as the wine has the fruit concentration to carry the significant amounts of new wood now in vogue, as well as sufficiently low pH levels, there is no reason why they shouldn’t mature well. Others fear that with greater ripeness and new oak, the wines will lack the inherent energy to go the distance. ‘Making top-end Pinotage is a challenge,’ says Beeslaar. ‘Most consumers want whatever they buy to be accessible when young. Then there are the die-hards who want the stuff to last 30 years.’ Noone said getting Pinotage on the world stage would be easy.

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Based in United States $16.79 per Bottle (0.75l) Laurenti Wines No minimum order. Based in United States $18.09 per Bottle (0.75l) Regional Style South African Pinotage An incredibly interesting wine, Pinotage is a must try for anyone expanding their viticultural horizons. A genetic cross between Pinot Noir and Cinsault, this wine is deep and inky. Tasting less like any of the two grapes that make it up, you will experience a wine that has more characteristics of a Shiraz with deep dark fruits and tobacco. Pinotage started in the 1920s when a wine producer wanted to make a grape that grew as well as Cinsault, but had the characteristics of Pinot Noir. The result was something he did not expect. The grape and wine that resulted was far ... Read more Top users in South African Pinotage The Power of Pinotage | Wine Enthusiast Magazine The Power of Pinotage Better understanding of this oft-maligned grape is allowing South African winemakers to let its true colors shine.

By Lauren Buzzeo Over the past decade, emerging New World wine regions have experienced tremendous success in branding themselves with specific grape varieties. Argentina burst onto the scene thanks to its Malbec, Australia is practically synonymous with Shiraz, Sauvignon Blanc is king in New Zealand and Chile is making a mark with both Cabernet Sauvignon and Carmenère. Not only do many estates and winemakers embrace the synergy between variety and terroir, but consumers eventually come to rely on such established connections as well. Through consistent quality and savvy marketing, shoppers absorb the branding connection between region and grape, ultimately associating a sense of typicity and character to the wines of that country as a whole. However, if you turn to South Africa and ponder what its vinous shining star would be, the answer isn’t as clearly defined. There are many options to consider, including Chenin Blanc, Shiraz and Cabernet Sauvignon, but for a country so rich in winemaking history, which produces a wide array of varying types of wines, it’s tough to pinpoint a defining variety or modern-day claim to fame.

It’s ironic, then, to consider that South Africa has one of the most logical and unique grapes to claim as its own and provide a greater sense of national wine identity: Pinotage. What is Pinotage? Pinotage is a grape variety that was created in 1925 by Abraham Izak Perold, a chemist tasked by the Cape government to venture overseas and find grape varieties that could be cultivated in the region. Perold returned with 177 samples, yet he wasn’t completely satisfied with his findings. He decided to crossbreed two of them to hopefully evoke the best qualities of both: the robust nature and growing ease of Cinsault (known locally as Hermitage) and the delicious refinement of Pinot Noir. The first recorded commercial planting of the grape was in 1943, and the earliest wines were deep in color with a strong vinous character. Although Pinotage wines won championships at the 1959 and 1961 Cape Wine Shows, the wines were occasionally defined as acetone-like or tasting of chemicals or rubber, which was intriguing to some but intensely unappealing to others.

This characteristic tended to disappear after a couple of years of aging, but for many, the perceived flaw was just too difficult to move past. This general opinion continued to thrive for years, as more mass-produced wine perpetuated the stereotype. “In the late ’80s and early ’90s, there were a lot of bad examples sold in the markets, and I think to a certain extent there are still a couple of bad ones that are hurting the reputation of this variety, especially in the lower price range,” notes Neville Dorrington, owner and viticulturist of Rijk’s Private Cellar in Tulbagh. “But every cultivar has cheap and nasty producers that make ‘bulk’ wines.” Beyerskloof co-owner and cellar master Beyers Truter, also the founder and chairman of the Pinotage Association, questions the variety’s negative image in the current market. “I don’t necessarily think Pinotage currently has a bad reputation at all,” he says, “especially in markets that are drinking Pinotage for the first time.

The new, younger wine-drinking generation doesn’t necessarily subscribe to some of the negative comments which may have been made in the past.” Indeed, Pinotage is now the fastest growing red variety in bottle for exports, according to the South African Wine Industry Information & Systems (SAWIS) for the period from August 2010–August 2011. The grape’s once-shaky reputation is certainly on the rise—but the road here wasn’t an easy one. Changing a Reputation “Pinotage, like any variety, is not very pleasant when it is not made properly,” allows Abrie Beeslaar, winemaker at Kanonkop in Stellenbosch. As with any crop, there’s a learning curve to understand the best way to cultivate it. “In the past, most of these lower-end wines had a very bitter finish and no sexiness,” says Dorrington. Figuring out the best terroir for the variety, however, has resulted in better quality selections. “Low potential soils, like our Malmesbury shale, are a must,” he asserts.

“It thrives in warmer conditions, as long as there is adequate water.” Dorrington also highlights some of the other changes that have improved overall wine quality, saying that, “the biggest differences are with pH management in the cellar and canopy management in the vineyards.” “Winemakers are much more in sync with their terroir, and they make excellent Pinotages in different areas,” suggests Truter, whose Beyerskloof Estate is located in his favorite Pinotage-producing region of Stellenbosch, though he also recognizes other top areas such as Paarl, Swartland, Darling and Wellington. “There is definitely much more attention to detail in the vineyards to produce top-quality fruit. We have strict pH control during fermentation…we also analyze weather patterns during growing and ripening season and adjust our cellar practices accordingly.” Modern-day Pinotage producers strive to create wines of strength and balance, showcasing the variety’s intense black fruit against an earthy or spice-driven backdrop. Accents of chocolate or coffee can be found in many examples, though some producers try to avoid these characteristics for a more rustic or traditional style. Ranging from medium- to full-bodied with structured tannins and a long finish, the wines now offer great value.

Pinotage Today South African winemakers find themselves in one of two camps: those who don’t like Pinotage and those who believe it is the red grape of South Africa. “It’s born out of passion, those that have had good experiences versus those that have had bad,” says Diemersfontein consulting winemaker Brett Rightford. “Pinotage is the new heartbreak grape. We have a legacy of winemaking with other varieties that stretches hundreds of years; Pinotage is a relatively new focus that takes time to understand, and those who make the effort are well rewarded.” “I do believe it is the iconic red of South Africa, and that the quality will prove this in the future,” asserts Beeslaar. He and fellow Pinotage producers are doing everything they can to ensure the grape, and the country’s winemaking reputation, will continue to thrive. The establishment of the Pinotage Association in 1995 ushered in a new era of South African winemaking camaraderie. The group allowed Pinotage producers to discuss and share experiences while developing criteria to define a distinctively styled South African Pinotage.

The association also organizes an annual ABSA Top 10 Pinotage competition, intended to promote benchmark varietal selections. Although efforts are being made to define a common identity of South African Pinotage, varying styles are also emerging, ranging from the traditional and classic to modern and sultry, a style that frequently exhibits a strong mocha character. While some wineries focus on one style, many have opted to provide both. “We have been pleasantly surprised by a very positive response to our two styles,” says David Sonnenberg, director of Diemersfontein. He cites the Reserve Pinotage “and, of course, our distinctive Coffee Chocolate Pinotage, which is seen as a very accessible style and offers an interesting alternative to the consumer.” “Obviously, you try to maintain the individual character of some styles while still refining elements of the wine,” adds Rightford. The hope remains that with better understanding of the variety and increased familiarity with the resulting wines, consumers will continue to pay attention to what could be, and to many, what should be, South Africa’s defining red variety. “It is encouraging to see old prejudices disappearing,” says Sonnenberg.

Dorrington is quick to agree: “It is home grown, and we are extremely proud of our Pinotage. [It’s] only 80-plus years old, so it is an infant compared to Cab, Shiraz and Merlot. I think we’re on the right track.” For Pinotage reviews from the past year, click here . Published on November 15, 2011 SUBSCRIBE TO The latest wine reviews, trends and recipes plus special offers on wine storage and accessories Please enter a valid email address Sign up Kanonkop Black Label Pinotage 2014 | Wine Info Kanonkop Avg.

Rating: 3.9 (19769 ratings) Stellenbosch · South Africa Most popular wines from Kanonkop Explore Stellenbosch The crown jewel of South Africa’s wine industry, Stellenbosch, is a charming, Dutch-influenced countryside region and college town (home of the prestigious Stellenbosch University and much of South Africa’s viticultural research) that happens to boast some of the most exciting wineries in the country among its mesmerizing hills and mountains.Situated inland enough, the climate is marked by the kind of warm growing season that produces powerful, age-worthy Bordeaux and Rhone-style blends, but still within the reach of sufficient rainfall and cooling “Cape Doctor” winds from the ocean. Stellenbosch has a warm Mediterranean climate and sandy, sandstone soils that can also produce excellent Chenin Blanc, Sauvignon Blanc, Chardonnay, and single-varietal Cabernet Sauvignon, Merlot, Syrah, and even Malbec wines. Within Stellenbosch, top wards (the smallest designated area in South Africa’s Wine of Origin appellation system, and effectively a sub-region) include Simonsberg-Stellenbosch and Jonkershoek Valley.

Read more Regions in Stellenbosch Regional Style South African Pinotage An incredibly interesting wine, Pinotage is a must try for anyone expanding their viticultural horizons. A genetic cross between Pinot Noir and Cinsault, this wine is deep and inky. Tasting less like any of the two grapes that make it up, you will experience a wine that has more characteristics of a Shiraz with deep dark fruits and tobacco. Pinotage started in the 1920s when a wine producer wanted to make a grape that grew as well as Cinsault, but had the characteristics of Pinot Noir. The result was something he did not expect. The grape and wine that resulted was far ... Read more Top users in South African Pinotage Top 10 Wine Regions of The World | Wine Folly Articles , Beginner , Favorite , Wine Regions Each year we discover more countries producing wine. For instance, did you know there are vineyards in the Gobi Desert? It’s no doubt that up-and-coming wine regions are intriguing, but there are just 10 countries producing 80% of the wine on the planet. Let’s take a closer look at the top wine producing regions of the world.

Top 10 Wine Regions of The World The top 3 major wine regions of the world are France, Italy and Spain. They produce almost half of all the wine produced in the world. To help you wrap your brain around the sheer volume of wine they make: That’s a lot of wine… olympic pool in Bejing. The top 3 wine regions in the world make enough wine to fill 5,127 olympic-sized swimming pools. 1 France While France and Italy compete for the top wine production region of the world they are also reducing wine production every year. France has lowered production by 11% since 2007. Major Grapes Merlot, Grenache 3 Spain Spain is home to the largest vineyard acreage in the world. Despite this fact, Spain also has much lower wine yields than neighboring France and Italy resulting in less total wine. Major Grapes Tempranillo , Airén 5 Argentina Argentina continues to grow their wine production year after year resulting in the highest growth rate (8%) of the top 5 wine producers in the world. Argentina relies on wine exports. Major Grapes Malbec, Chardonnay 7 Germany German wine is known for their aromatic white wines.

German wines are exported primarily to US and UK. Major Grapes Riesling, Müller-Thurgau 9 Chile Chile is proud of the red wine variety Carmenere, known as the ‘lost varietal’ of Bordeaux. Still, export markets demand traditional varieties. Major Grapes Cabernet , Chardonnay 2 Italy Italy may be second to France, but there is a growing trend in both countries to remove vineyards. Italy has reduced their production by at least 7% since 2007. Major Grapes Sangiovese, Trebbiano 4 United States 90% of wine from the United States is from California. California is home to the world’s largest wine producer, Gallo, in Modesto, CA. Major Grapes Cabernet Sauvignon, Chardonnay 6 Australia Australia relies primarily on the wine export market. Since the US dollar has weakened, Australia is expanding their wine marketing in Hong Kong and Asia.

Major Grapes Shiraz , Chardonnay 8 South Africa South Africa has long been known for its Chenin Blanc and produces the largest volume of Brandy in the world Major Grapes Chenin Blanc, Colombard 10 Portugal Portugal is known for Port wine , a high alcohol dessert wine from northern Portugal made by blending several grape varieties. Major Grapes Port grapes, Alvarinho How Knowing the World’s Top Wine Regions Helps You It’s useful to know what the most popular types of wine are in each of the top producing countries for two reasons: value and quality. Finding Value & Finding Quality Take a closer look at the regions above including Germany, Italy, Australia and Argentina. Each of these countries focus on a distinct wine variety. For instance, Spain produces the highest volume of Tempranillo in the world. This means that Spain produces both the most value Tempranillo as well as the best Tempranillo in the world. The next time you buy wine from these top regions, focus on what their exceptional wines are. You are more likely to find something you’ll enjoy. Find Out Who makes the best Pinot Noir in the world?

Sources Wine Institute Facts in pdf German Wine Statistics pdf from germanwineusa Exploring the heart of the Pinotage Root - TravelGround Blog Exploring the heart of the Pinotage Root Exploring the heart of the Pinotage Root by Ankia Wolf on 5 November 2015 Not that we ever need an excuse to visit the Cape Winelands , but with this latest collaboration of the crème de la crème of Pinotage producing wine farms, a visit to Stellenbosch is a must this season! Industry favourites, L’Avenir , Kanonkop , Simonsig and Beyerskloof have teamed up to create the Pinotage Root which offers visitors the chance to taste 5 Pinotage wines from each farm. Each tasting is complemented by local snacks and one farm offers a gourmet meal to top it all off. Of course, TravelGround was thrilled to tag along on the media experience to bring you first-hand information on this brand-new route. L’Avenir Wine Estate L’Avenir is nestled in what is known as the ‘golden triangle’ of the winelands and produces top of the range Pinotage wines, which have been awarded internationally.

L’Avenir effortlessly embraces its French and South African heritage which is represented in every single detail on the estate: from country chic décor with French accents to signature springbok and rooster labelling on some of the wine bottles to represent national animals from both countries. On a typical summer’s day in Stellenbosch we’d recommend the refreshing MCC Brut Rosé with a crisp finish with hints of mousse and biscuits. It consists of 25% Pinotage and provides a perfect balance between a sweet, easy-drinking wine and the expected dry Rosé. The unwooded 2014 Far & Near Pinotage with its red cherry, raspberry and chocolate flavours pairs well with soup in winter, so why not enjoy it in L’Avenir’s tasting room in front of the roaring fireplace? To top it all off they offer a cheese board which consists of a variety of local cheeses, a French loaf and Tannie Minnie’s oh-so-famous chicken liver paté. Our favourite part of L’Avenir, other than the wine, is the fact that you don’t have to drive home!

The 4 star L’Avenir Country Lodge offers luxurious accommodation for families, couples and business travellers alike and serves as a perfect getaway spot for local and international visitors to the winelands. Other attractions and activities on the premises include fishing, boules and picnics next to the dam or in front of the lodge. Kanonkop Wine Estate Kanonkop is a fourth generation family estate on the lower slopes of the Simonsberg Mountain and has been handed down from father to son for over 40 years. The farm is widely known as the first to produce a certified block of Pinotage and this variety still makes up 50% of all red wine plantings for which Kanonkop is renowned. Our recommended tasting: For an everyday, easy drinking pino, try the well-priced 2014 Kadette Pinotage. It’s red fruit and mocha flavours complement pasta, red meat and spicy Asian style dishes, but if you’re in the mood for wine with a heavier palate, try the 2013 Kanonkop Pinotage which is divine served with lamb or mutton.

Kanonkop’s stunning new tasting room offers tastings of the various prestigious cultivars which have made them so popular among international and local guests. Besides wine, in summer, they also offer cheese platters to be enjoyed under the oaks with a glass of red wine, as well as a traditional Cape snoek braai year-round for a minimum of 15 people. Booking is essential so make sure you plan ahead for that family get-together or special event with friends. Simonsig Wine Estate Simonsig is a founding member of the Stellenbosch Wine Route and late owner Frans Malan’s legacy includes producing South Africa’s first Méthode Cap Classique, Kaapse Vonkel in 1971. This wine was created in the authentic French champagne style, which made it a popular local favourite. Since the purpose of our visit was to celebrate and indulge in Pinotage, we sipped on the Brut Rosé blend that consists of 31% Pinotage, and can say that it was an absolute treat!

If you plan on visiting Simonsig in the summer months, ensure you order a flute of chilled Brut Rosé to enjoy on the veranda ‒ it’s berry flavours and zesty hints of citrus tantalise the palate and are just what you need on a scorching summer’s day in the winelands! But don’t despair if you visit in winter, as sitting in front of a cosy, crackling fire in their tasting room whilst sipping on the 2013 Pinotage vintage is also an incredible experience. With aromas of red berries, spice and hints of prunes and cherries on the palate, the 2013 vintage pairs well with hearty stews, venison and best of all, a traditional South African braai. This varietal also ages well, making it a favourite for years to come. Simonsig’s other popular attraction is their signature restaurant, Cuvée, which will charm you with its combo of nostalgic Cape Dutch décor and modern touches, undeniable hospitality and delectable cuisine.

We tried the grass-fed beef sirloin with garlic, leeks, truffle and veal jus as a main and lemon tart with coriander, white sesame, lemongrass and coconut for dessert, which were both perfection. The menu is seasonal, however, so every season reveals new culinary surprises! From the 5th of November 2015, the tasting room offers Fizzday specials, which will take place every first Thursday of the month. From 17:00 to 20:00 there will be live music, special prices on Kaapse Vonkel and tapas. Beyerskloof Wine Estate In 1988 Beyers Truter of Kanonkop Estate, one of the Cape’s most foremost winemakers, partnered up with 4 fellow wine lovers with one goal in mind: to produce exceptional wine! And from there Beyerskloof Vineyards was born. The farm has 30 hectares of Pinotage vines and is widely known as a frontrunner in the production of award-winning Pinotage varieties.

Beyerskloof is one of few wine farms to produce the “white Pinotage” which is a blend of Chenin Blanc and Pinotage. It’s definitely worth a try if you’re looking for a unique tasting experience and its pear and tropical aromas will satisfy most palates. The 2014 Beyerskloof Pinotage is a common favourite and their best seller. Plum, black cherries, mocha, cedar and sweet spicy notes dominate as flavours whereas blackberry and prune aromas define the sweeter 2013 Pinotage Reserve which pairs well with spicy curries or traditional Bobotie. We were welcomed by Beyers’ son, Anri Truter, in the formal tasting room known as Die Gat (“The Hole”), which is appropriately named after its location next to an underground cellar. Standard wine tastings, however, take place in the vibey and stylish tasting room and you’re also welcome to enjoy your favourite bottle of Beyerskloof wine on the patio or in the restaurant (currently under construction), which has breathtaking views of the vineyards. When you visit Beyerskloof, ask to taste their famous Pinotage infused salami!

After tasting the varied, gloriously Pinotage blends and vintages, a few bites of this was just what we needed to end off our enlightening day on the Pinotage Root. Pino Fun Facts: Pinotage is South Africa’s signature grape variety. Pinotage was created in 1925 by Abraham Izak Perold, first Professor of Viticulture at Stellenbosch University Pinotage is a cross between Pinot Noir and Cinsaut. Pinotage is loved for its earthy, smokey and berry flavours combined with hints of chocolate and coffee-like aromas. Pinotage pairs well with braai meat Need we say more? The Pinotage Root shuttle departs from the Stellenbosch Wine Routes Vistors centre at 10:00 and returns at 16:15. Transport and wine tastings is R620 pp for 2 and R470 pp for 3 or more. For more information on how to plan your trip, call 021 886 4310, or info@wineroute.co.za .

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Question: From which country does pinotage wine come?
Answer: South Africa